St Clements Cupcakes...

Cupcakes are a sweet treat...

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INGREDIENTS

FOR THE CUP CAKES

* 175g caster sugar
* 175g unsalted butter, at room temperature
* Finely grated zest of 1 lemon
* Finely grated zest of 1 orange
* 3 large eggs
* 175g self-raising flour

FOR THE ICING

* 200g unsalted butter, at room temperature
* 400g icing sugar, sifted
* Finely grated zest and juice of 1 small orange or 1 lemon
* Food colouring, optional
* Cake decorations

METHOD

Preheat the oven to 180°C/fan 160°C/ gas 4.

Beat together the sugar, butter, lemon and orange zest until it is fluffy.

Add one egg at a time with a spoonful of flour. Mix in the remaining flour. Spoon the cake mixture into 12 muffin cases in the muffin tin.

Place in the preheated oven for 20 minutes, until the cakes have risen and are lightly golden.

Remove from the oven and leave to cool on a wire rack. While the cakes are cooling, you can make the icing.

Beat together the butter, icing sugar, lemon or orange zest until it is light and creamy. If you want to make the icing a richer colour, use a few drops of orange or yellow food colouring.

Once the cakes are cold, you can either spread or pipe the icing on top.Then decorate as you like.